Matthew Britt, '19 M.Ed., CEC


Assistant Professor |  Culinary Arts  | College of Food Innovation & Technology
Providence Campus


With experience in high-end restaurants and hotels in both Boston and Washington, DC, Matthew Britt has refined his expertise in leveraging global flavors to elevate his passion for local New England cooking. In addition to teaching JWU’s chef-driven contemporary casual course, which challenges students to create elevated and approachable menu options in a high-volume environment, Britt is the lead organizer for the JWU FIT Symposium: An Annual gathering of innovators, entrepreneurs, and thought leaders to inspire change toward a better food system.

M.Ed., Teaching & Learning, Johnson & Wales University
B.S., Hospitality Management, The Culinary Institute of America


  • Chef-driven casual cuisine, Latin American cuisine, snout to tail cooking, food waste recovery, open flame cooking, food history

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